scholarly journals Inclusive Scenario of Natural Products Obtained From Agar Plant (Aquilaria SP.) In Bangladesh- A Review

2021 ◽  
Vol 29 (2) ◽  
pp. 151-173
Author(s):  
MN Hoque ◽  
MF Mondal ◽  
GHM Sagor ◽  
MM Hasan ◽  
A Hannan
Keyword(s):  
Chemical Constituents ◽  
Extraction Methods ◽  
Total Phenolic ◽  
Chemical Profiling ◽  
Phenolic Contents ◽  
Volatile Aromatic Compounds ◽  
Positive Results ◽  
Medicines Quality

Agarwood is the resinous heartwood obtained from the injured parts of trees under Thymelaeaceae family particularly from Aquilaria species. Agarwood is considered as the most prized non-timber forest product (NTFP) used in attars as well as medicines. Quality of agarwood is the determiner for defining its commercial value. Different countries use different grading system to explain the quality of agarwood. In Bangladesh, more than 45 compounds have been identified so far, mostly sesquiterpenoids, alkanes, fatty acid and other volatile aromatic compounds that are responsible for its fragrance and high prices. Ether extract, total phenolic contents, flavonoid, antioxidant and microbiological tests have shown tremendous positive results. Chemical profiling of agar products is the best identified using GC-MS technique by the various authors. Present review discusses the full scenario of Aquilaria production, inoculation, extraction methods, determination of agarwood quality and chemical constituents of agar oils and possibilities and barriers of this industry in Bangladesh. J. Bio-Sci. 29(2): 151-173, 2021 (December)

scholarly journals Determination of Organic Compounds, Fulvic Acid, Humic Acid, and Humin in Peat and Sapropel Alkaline Extracts

Molecules ◽  
2021 ◽  
Vol 26 (10) ◽  
pp. 2995
Author(s):  
Laurynas Jarukas ◽  
Liudas Ivanauskas ◽  
Giedre Kasparaviciene ◽  
Juste Baranauskaite ◽  
Mindaugas Marksa ◽  
...  
Keyword(s):  
Humic Acid ◽  
Fulvic Acid ◽  
Humic Substances ◽  
Organic Compounds ◽  
Chemical Constituents ◽  
Acid Amide ◽  
Extraction Methods ◽  
Ultrasound Extraction ◽  
Different Origins

Black, brown, and light peat and sapropel were analyzed as natural sources of organic and humic substances. These specific substances are applicable in industry, agriculture, the environment, and biomedicine with well-known and novel approaches. Analysis of the organic compounds fulvic acid, humic acid, and humin in different peat and sapropel extracts from Lithuania was performed in this study. The dominant organic compound was bis(tert-butyldimethylsilyl) carbonate, which varied from 6.90% to 25.68% in peat extracts. The highest mass fraction of malonic acid amide was in the sapropel extract; it varied from 12.44% to 26.84%. Significant amounts of acetohydroxamic, lactic, and glycolic acid derivatives were identified in peat and sapropel extracts. Comparing the two extraction methods, it was concluded that active maceration was more efficient than ultrasound extraction in yielding higher amounts of organic compounds. The highest amounts of fulvic acid (1%) and humic acid and humin (15.3%) were determined in pure brown peat samples. This research on humic substances is useful to characterize the peat of different origins, to develop possible aspects of standardization, and to describe potential of the chemical constituents.

scholarly journals Polyphenolic compounds and essential oil analysis of selected species of the genus Thymus / Analýza fenolových zložiek a analýza silice vybraných druhov rodu Thymus

2015 ◽  
Vol 62 (s9) ◽  
pp. 12-17
Author(s):  
M. Kameníková ◽  
S. Fialová ◽  
A. Ťažký ◽  
I. Čičová
Keyword(s):  
Phenolic Compounds ◽  
Essential Oil ◽  
Spectrophotometric Method ◽  
Total Phenolics ◽  
Chemical Constituents ◽  
Aluminium Chloride ◽  
Total Phenolic ◽  
Oil Analysis ◽  
European Pharmacopoeia

Abstract The content of phenolic compounds (total phenolic compounds, tannins, flavonoids and anthocyanidins) of three species of thyme (Thymus pulegioides, Thymus pannonicus, Thymus praecox) of different origin (Bohemian-Moravian highlands, Křivoklat and Považsky Inovec) was determined using spectrophotometric methods of European Pharmacopoeia 8th edition. Furthermore, the determination of the content of essential oil and analysis of its constituents was realised. The amount of total phenolics was determined by a spectrophotometric method using the Folin-Ciocalteu reagent. Their content ranged from 3.87 to 8.86%. The content of tannins was established on a preliminary determination of the total phenolics, followed by adsorption of tannins on hide powder. The amount of tannins in our samples varied from 1.96 to 5.65%. The content of total flavonoids was determined by a spectrophotometric method using aluminium chloride. Quantitative analysis of flavonoids has shown that content in our samples ranged from 0.59 to 1.52% expressed as luteolin-7-O-glucoside (λ = 392 nm) and from 0.41 to 1.12% expressed as rutin (λ = 420 nm). Anthocyanins represent a small amount of total polyphenol content in Thymus species. In our samples, the content of anthocyanins expressed as cyanidin-3-O-glucoside varied from 0.02 to 0.1%. The determination of essential oil was realised by method of European Pharmacopoeia 8th edition. Its contents in our samples ranged from 0.2 to 0.75%. Gas chromatography-mass spectrometry was used for essential oil analysis. According to the presence of main monoterpene in Thymus essential oil, we can distinguish three chemotypes: thymol, carvacrol and linalool. Due to variations of chemical constituents of thyme essential oil, it was possible to observe a relationship between occurrence of certain chemotype and origin of sample. Differences in content of flavonoids have not shown a significant relationship to locality of origin.

scholarly journals Comparison of Different Extraction Methods for the Determination of the Antioxidant and Antifungal Activity of Cynara Scolymus and C. Cardunculus Extracts and Infusions

2017 ◽  
Vol 12 (3) ◽  
pp. 1934578X1701200 ◽  
Author(s):  
Eleni Kollia ◽  
Panagiota Markaki ◽  
Panagiotis Zoumpoulakis ◽  
Charalampos Proestos
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging ◽  
Extraction Methods ◽  
Total Phenolic ◽  
Globe Artichoke ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Scavenging Capacity ◽  
Maximum Inhibition

Extracts and infusions of wild artichoke ( Cynara cardunculus L.) and globe artichoke ( C. scolymus L.) (heads, bracts and stems) were examined for their total phenolic content (TPC) and their antioxidant activity after performing Classical Extraction (CE) and Ultrasound-Assisted Extraction (UAE). UAE proved to be more effective, since extracts exhibited higher antioxidant activity and TPC values than CE extracts and infusions. Moreover C. cardunculus heads extract using UAE, displayed the maximum TPC values (1.57 mg gallic acid equivalents (GAE) g−1 fresh weight (fw)), the highest DPPH• scavenging activity (IC50; 0.91mg mL−1) and the highest ABTS•+ radical scavenging capacity (2.08 mg Trolox Equivalents (TE) g−1 fw). Moreover, the effect of different concentrations of C. cardunculus head extracts (showing the highest TPC and antioxidant activity) on Aspergillus parasiticus growth was estimated in AFPA medium. The maximum inhibition was found to be ~42.1% in comparison with the control.

scholarly journals Effect of juice clarification by flotation on the quality of white wine and orange juice and drink – Short Communication

2008 ◽  
Vol 26 (No. 3) ◽  
pp. 223-228 ◽  
Author(s):  
E. Sindou ◽  
V. Vaimakis ◽  
T. Vaimakis ◽  
I.G. Roussis
Keyword(s):  
Orange Juice ◽  
White Wine ◽  
Agent Orange ◽  
Enzyme Treatment ◽  
Total Phenolic ◽  
Foaming Agent ◽  
Phenolic Contents ◽  
Volatile Acidity ◽  
Acceptable Quality

White wines of Debina cultivar were made from musts clarified by flotation using nitrogen as foaming agent. Flotation using air as the foaming agent (must hyperoxidation), without SO<sub>2</sub> addition, was also applied. Turbidity and suspended solids were lower in must clarified by flotation using nitrogen than in that clarified by sedimentation (control). Flotation with hyperoxidation led to a reduction of must phenolics. All experimental wines exhibited similar gross compositions (alcohol, reducing sugars, total acidity, and volatile acidity). Wines made from musts clarified by flotation using nitrogen had similar total phenolic content, browning capacity, and organoleptic quality as the control wines. Wines made from musts clarified by flotation using air had lower total phenolic contents and browning capacity than were those in control wines. These wines were of well acceptable quality but exhibited a slightly oxidised aftertaste. The results indicate that flotation using nitrogen can be effective in the production of typical Debina wine, while flotation using air may be useful in that of table wine without SO<sub>2</sub> addition. Orange juice was clarified by flotation using nitrogen or air as the foaming agent. Orange juice clarified by flotation using nitrogen as the foaming agent exhibited lower turbidity and a similar pulp content to that clarified by centrifugal separator (control). It had an acceptable taste and aroma. Juice clarified by flotation using air as the foaming agent, along with pectolytic enzyme treatment, exhibited much lower turbidity and pulp content compared to control. The clear juice had an acceptable taste but no aroma. The fermented clear juice was averagely rated, exhibiting a pleasant aroma and only a slightly bitter taste. The results indicate that flotation using nitrogen can be effective in the production of natural orange juice, while flotation using air may be useful in the production of orange drink.

scholarly journals Analysis of Selected Physicochemical Properties of Commercial Apple Juices

Processes ◽  
2020 ◽  
Vol 8 (11) ◽  
pp. 1457
Author(s):  
Leszek Rydzak ◽  
Zbigniew Kobus ◽  
Rafał Nadulski ◽  
Kamil Wilczyński ◽  
Anna Pecyna ◽  
...  
Keyword(s):  
Vitamin C ◽  
Antiradical Activity ◽  
Phenolic Content ◽  
Solid Content ◽  
Total Phenolic ◽  
Soluble Solid Content ◽  
Phenolic Contents ◽  
Total Phenolic Contents ◽  
Soluble Solid

The paper presents the comparison of quality of six different commercial apple juices produced in Poland. The apple juices came from two different Polish companies. From each manufacturer three various juices were selected: two cloudy and clarified one produced as a mixture of different apple varieties. The following properties were evaluated: density, soluble solid content, viscosity, total phenolic contents, phenolic acid, and antiradical activity. The obtained results showed that three from fourth cloudy juices (M1Sz, M1A and M2A) differed from clarified juices. The highest differences were noticed for total phenolic contents, phenolic acids, antiradical activity and viscosity. The values of these properties ranged between 60.72–103.6 mg GAE·100−1 mL−1 for phenolic contents, 78.3–90.9% for antiradical activity and 2.68–5.79 mPa·s for viscosity. The remaining cloudy juice (M2Sz) was more similar to the clarified ones. The strong correlation between total phenolic content and antiradical activity of apple juices was found. The high correlation coefficient obtained between these features indicates that both producers do not apply excessive amounts of vitamin C during the production of cloudy apple juices. There was also a strong interrelation between the density of juice and solid soluble content. However, no correlation was found between the solid soluble content and the viscosity of the tested juices.

scholarly journals Anticonvulsant and Neuroprotective Activities ofPhragmanthera austroarabicaExtract in Pentylenetetrazole-Kindled Mice

2017 ◽  
Vol 2017 ◽  
pp. 1-12 ◽  
Author(s):  
Hibah M. Aldawsari ◽  
Basma G. Eid ◽  
Thikrayat Neamatallah ◽  
Sawsan A. Zaitone ◽  
Jihan M. Badr
Keyword(s):  
Plant Extract ◽  
Hippocampal Neurons ◽  
Seizure Activity ◽  
Chemical Constituents ◽  
Neuroprotective Effect ◽  
Intraperitoneal Administration ◽  
Neuroprotective Activity ◽  
Total Phenolic ◽  
Control Group ◽  
Phenolic Contents

Anticonvulsant and neuroprotective activity ofPhragmanthera austroarabicaextract were tested in pentylenetetrazole-kindled mice. All the chemical constituents of the plant extract were identified. Additionally, the extract was standardized and proved to contain total phenolic contents equal to379.92±1.32 mg gallic acid equivalents/g dry plant extract. Induction of kindling was achieved by repeated intraperitoneal administration of pentylenetetrazole (35 mg/kg) twice weekly. Male albino mice were givenP.austroarabicaextract (200, 400, or 800 mg/kg). The two higher doses (400 or 800 mg/kg) of the extract significantly caused notable reduction in seizure activity and hippocampal malondialdehyde level compared to pentylenetetrazole control group. The highest dose enhanced cortical GSH level and showed intact DNA in the laddering assay. Upon studying the neuroprotective effect, mice treated with the higher dose of the extract demonstrated an improvement in the percent of surviving neurons in the cortex and hippocampus. We concluded thatP. austroarabicaextract ameliorated seizure activity and protected cortical and hippocampal neurons against pentylenetetrazole-induced kindling in mice.

scholarly journals Effect of Various Pretreatments on Quality Attributes of Vacuum-Fried Shiitake Mushroom Chips

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Aiqing Ren ◽  
Siyi Pan ◽  
Weirong Li ◽  
Guobao Chen ◽  
Xu Duan
Keyword(s):  
Sensory Evaluation ◽  
Oil Content ◽  
Phenolic Content ◽  
Osmotic Dehydration ◽  
Total Phenolic ◽  
Oil Uptake ◽  
Shiitake Mushroom ◽  
Phenolic Contents ◽  
Vacuum Degree

The objective of this study is to investigate the effects of pretreatments on the quality of vacuum-fried shiitake mushroom slices. Four different pretreatments addressed in this study were (1) blanching as control, (2) blanching and osmotic dehydration with maltodextrin (MD) solution, (3) blanching, osmotic dehydration, and coating with sodium carboxymethyl cellulose (CMC), (4) blanching and osmotic dehydration, followed by freezing. All samples were pretreated and then fried in palm oil at 90°C with vacuum degree of −0.095 MPa for 30 min. The results showed that pretreatments significantly (p<0.05) affected the moisture content, oil content, color, water activity (aw), total phenolic content, and sensory evaluation of shiitake mushroom chips. The blanching, osmotic dehydration, and coating pretreatment could improve color and sensory evaluation and also minimize the oil uptake of fried chips, whereas this treatment caused the highest reduction of total phenolic contents. There were no significant (p>0.05) differences of fried chip in the texture among the four different pretreatments. The aw values of all the fried chips were less than 0.38, indicating that the products had a long shelf life. Therefore, the blanching, osmotic dehydration, and coating pretreatment before vacuum frying was the most suitable pretreatment for vacuum-fried shiitake mushroom chips.

scholarly journals Antioxidant and chemical properties of Inula helenium root extracts

2013 ◽  
Vol 11 (10) ◽  
pp. 1699-1709 ◽  
Author(s):  
Iuliana Spiridon ◽  
Constantin Nechita ◽  
Marius Niculaua ◽  
Mihaela Silion ◽  
Alice Armatu ◽  
...  
Keyword(s):  
Chemical Constituents ◽  
Chemical Properties ◽  
Total Phenolic ◽  
Egg Albumin ◽  
Root Extracts ◽  
Phenolic Contents ◽  
Rat Paw Edema ◽  
Inula Helenium ◽  
Anti Inflammatory ◽  
Rat Paw

AbstractThe objective of the paper was to investigate the chemical composition of Inula helenium roots extracts and to evaluate the antioxidant potential conferred by the chemical constituents. GC/MS and HPLC/MS techniques were used to characterize two extracts separated from Inula helenium roots by extraction with chloroform and ethyl acetate, respectively. Volatile compounds have been identified by GC from their mass spectra and retention time values, while HPLC identification of phenolic compounds was realized by comparing their retention times, UV and MS spectra with those of standards or literature data. Measurements of antioxidant activity of Inula helenium root extracts showed a variation between them, which can be correlated with the flavonoid and total phenolic contents. Both Inula helenium root extracts contain phenolic acids (caffeic, chlorogenic, dicaffeoyl quinic, hydroxibenzoic), terpenes (alantolactone) and different flavonoids (epicatechin, catechin gallate, ferulic acid-4-O-glucoside, dihydroquercetin pentosyl rutinoside, kaempherol-7-O-dipentoside, quercetin-3-O-β-glucopyranoside). In addition, the study provides preliminary data on the anti-inflammatory activity of Inula helenium root extracts, this being evaluated using the fresh egg albumin as phlogistic agent, and aspirin as reference compound. Root extracts of I. helenium did not exert any significant anti-inflammatory effect on egg albumin-induced rat paw edema.

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